Moderately acidic pH potentiates browning of sweet whey powder

International Dairy Journal

Volumn 16, Issue 7, 2006, Pages 822-828

  Dattatreya, Anupama ^a   Rankin, Scott A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Colour; Maillard browning; Sweet whey powder

Indexed keywords

ACETIC ACID; CATALYSIS; COLOR; PH EFFECTS; TEMPERATURE DISTRIBUTION;

3-DEOXYOSONE INTERMEDIATE; MAILLARD BROWNING; SEALED CONTAINERS; SWEET WHEY POWDER (SWP);

FOOD ADDITIVES;

EID: 33646184597     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.07.006     Document Type: Article

References (28)

1. Ajandouz E.H., Tchiakpe L.S., Dalle Ore F., Benajiba A., and Puigserver A. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. Journal of Food Science 66 (2001) 926-931
2. Ames J.M. Control of the Maillard reaction in food systems. Trends in Food Science & Technology 1 (1990) 150-154
3. Ashoor S.H., and Zent J.B. Maillard browning in common amino acids and sugars. Journal of Food Science 49 (1984) 1206-1207
4. Banavara D.S., Anupama D., and Rankin S.A. Studies on physico-chemical and functional properties of commercial sweet whey powders. Journal of Dairy Science 86 (2003) 3866-3875
5. Baxter J.H. Free amino acid stability in reducing sugar systems. Journal of Food Science 60 (1995) 405-408
6. g. Journal of Agricultural and Food Chemistry 48 (2000) 5263-5268
7. Coulter S.T., Jenness R., and Geddes W.F. Physical and chemical aspects of the production, storage and utility of dry milk products. Advances in Food Research 3 (1951) 45-118
8. Dattatreya A., Rankin S.A. (2004). Browning of sweet whey powder as a function of pH. Institute of Food Technologists (IFT) annual meeting, Las Vegas, NV, USA, Technical poster session: Dairy food, 17B, 12-16 July 2004.
9. Doob H., Willmann A., and Sharp P.F. Influence of moisture on browning. Industrial and Engineering Chemistry 34 (1942) 1460-1468
10. Ellis G.P. The Maillard reaction. Advances in Carbohydrate Chemistry 14 (1959) 63
11. Goodno C.C., Swaisgood H.E., and Catignani G.L. A fluorimetric assay for available lysine in proteins. Analytical Biochemistry 115 (1981) 203-211
12. Hodge J.E., and Osman E.M. Carbohydrates. In: Fennema O.R. (Ed). Principles of food science, Part I. Food chemistry (1976), Marcel Dekker, New York, USA 41-138
13. Kato H., Yamamoto M., and Fujimaki M. Mechanisms of browning degradation of d-fructose in special comparison with d-glucose-glycine reaction. Agricultural and Biological Chemistry 33 (1969) 939
14. Keeney M., and Bassette R. Detection of intermediate compounds in the early stages of browning in milk products. Journal of Dairy Science 42 (1959) 945-960
15. Kehrberg N.L., and Johnson J.M. Storage stability of dried sweet cheese whey. Journal of Food Science 40 (1975) 644-646
16. Labuza T., and Saltmarch M. Kinetics of browning and protein quality loss in whey powders during steady state and non-steady state storage conditions. Journal of Food Science 47 (1981) 92-96
17. Marquez M.F., Gomez J.M., Hernandez E.G., and Villanova B.G. New spectrophotometric method for measuring hydroxymethylfurfural in powdered milk. Journal of Dairy Research 59 (1992) 225-228
18. Mauron J. The Maillard reaction in food : A critical review from the nutritional stand point. Progress in Food and Nutrition Science 5 (1981) 5-35
19. Nafisi K., and Markakis P. Inhibition of sugar-amine browning by aspartic and glutamic acids. Journal of Agricultural and Food Chemistry 31 (1983) 1115-1117
20. Nursten H.E. Recent developments in studies of the Maillard reaction. Food Chemistry 6 (1981) 263-277
21. Nursten H.E. Maillard browning reactions in dried foods. In: Mac Carthy D. (Ed). Concentration and drying of foods (1986), Elsevier, London, UK 53-68
22. O'Brien J. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science and Nutrition 28 (1989) 211-248
23. Pomeranz Y., Johnson J.A., and Shellenberger J.A. Effect of various sugars on browning. Journal of Food Science 27 (1963) 350-354
24. Roos Y., Jouppila K., and Zielasko B. Non-enzymatic browning induced water plastification. Glass transition temperature depression and reaction kinetics determination using DSC. Journal of Thermal Analysis 47 (1996) 1437-1450
25. Szantay C. Theoretic organic chemistry (1971), Muszaki konyvkiado, Budapest, Hungary
26. van Boekel M.A.J.S. Kinetic aspects of the Maillard reaction: A critical review. Nahrung/Food 45 (2001) 150-159
27. Vigo M.S., Malec L.S., Gomez R.G., and Llosa R.A. Spectrophotometric assay using o-phthalaldehyde for determination of reactive lysine in dairy products. Food Chemistry 44 (1992) 363-365
28. Wolfrom M.L., Kashimura N., and Horton D. Factors affecting the Maillard browning reaction between sugars and amino acids. Studies on the non-enzymatic browning of dehydrated orange juice. Journal of Agricultural and Food Chemistry 22 (1974) 796-800